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Thursday, May 13, 2010

Chicken Tikka Masala


I found several good recipes for Tikka Masala and what I did was, that I combined two of the ones I liked the most. I made this gorgeous Indian dish for a friend of mine who celebrated his birthday last week. I served it with Naan Bread, which I wanted to bake myself, but then I got lazy and bought it in a supermarket:) Since I enjoy baking bread, that could be my next task!!!

1 comment:

  1. Ingredients: (serves 4)

    8 skinless boneless chicken thighs
    2 garlic cloves, coarsely chopped
    2.5cm piece of fresh root ginger, coarsely chopped
    juice of 1 lime
    1 red chilli, deseeded
    2 tbsp coarsely chopped coriander leaves, plus extra to garnish
    2 tbsp vegetable oil
    1 red onion, chopped
    1 tsp ground turmeric
    1 tsp ground cumin
    1 tsp cayenne pepper
    1 tbsp paprika
    1 tsp garam masala powder
    5 cardamon pods
    2 cinnamon sticks
    1 tbsp tomato purée
    300ml double cream
    1 tbsp lemon juice
    Salt and freshly ground black pepper

    Place the chicken in a single layer in a shallow dish. Put the next 5 ingredients and 1 tbsp of the oil in a food processor, process into a paste, and spread over the chicken. Set aside to marinade for 2 hours.
    Heat the remaining oil in a frying pan, add the cardamom pods and the cinnamon sticks, and let them fry for just a few seconds, then take them out. This flavors the oil. Add the onion, and fry until softened and starting to colour. Add the turmeric, cumin, cayenne pepper, paprika, garam masala powder and fry gently for 2-3 minutes. Preheat the grill on its highest setting. Lift the chicken from the dish, reserving any marinade left behind, and place on a foil-lined grill rack. Grill for 5 minutes, or until almost cooked and slightly scorched at the edges, turning once. Stir the tomato purée and cream into the frying pan with any leftover marinade. Add the lemon and stir over a medium heat until mixed in. Place the chicken into the pan and baste with the sauce. Simmer for 5 minutes, or until the chicken is cooked through. Season to taste with salt and pepper and serve, sprinkled with coriander.
    Good with pilau rice or warm naan bread.

    To make things a bit easier, you can make your tikka masala like I did. I fried the cardamom pods and the cinnamon sticks (for a few seconds) and then took them out. Then I added the onion, I fried it until golden and then added chopped garlic, ginger and diced chicken breast (3 big breasts). After a few minutes I added all the spices, chilli and chopped coriander. Then I added the lemon & lime juice and cream. I let it simmer for 5 minutes and then put the previously fried cardamom pods (don’t eat them!) and cinnamon (just to make it more fabulous). Good luck :)

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